My Moris : How a tiny island is building its food tourism
"My tour guide took me to the capital and told me about the rich culture of the city as I sampled an assortment of typical Mauritian fare: dholl puri, gato pima or deep fried lentil and chilli cakes, sweet vanilla black tea and more. The best part was meeting warm Port-Louisians and listening to their stories." says Lynelle Scott-Aitken
How a tiny island is building its food tourism
Extracts from an article written by Le Cordon Bleu Consulting editor Sona Bahadur in Medium Magazine
Curated food tours: Award winning food and travel writer Lynelle Scott-Aitken who teaches Le Cordon Bleu’s online course on Gastronomic Tourism, talks about the “experience economy” and the key role immersive experiences play in turning a place to a destination.
Gastronomic tourists crave not just a true taste of a destination but also love to sink their teeth into its culinary culture!
My Moris addresses this urge. My tour guide took me to the capital and told me about the rich culture of the city as I sampled an assortment of typical Mauritian fare: dholl puri, gato pima or deep fried lentil and chilli cakes, sweet vanilla black tea and more. The best part was meeting warm Port-Louisians and listening to their stories.
To read more, please click on the article recommending my Moris' tours.
